Traditional Polish Pierogi Recipe

Ratings

Expert Rating

4.9

95% confidence

Final Score

4.9

90% confidence

Category Scores

9.6

Taste

8.0

Difficulty

9.1

Presentation

7.1

Nutrition

9.0

Value

9.4

Instructions

9.1

Ingredients

8.8

Time Accuracy

8.9

Would Make Again

9.1

Overall

Cooking Timeline

Prep 60 min

Cook 35 min

Step 1 20 min
Step 2 12 min
Step 3 10 min
Step 4 10 min
Step 5 8 min
Step 6 30 min
Step 7 10 min
Step 8 15 min
Step 9
Step 10 10 min
Step 11 5 min
Step 12 8 min
Step 13

Ingredients

Servings

Units

Dough

4 cups all-purpose flour (plus more for dusting)
1 tsp fine sea salt
1 large egg (room temperature)
1/2 cup sour cream
3/4 cup warm water (add gradually as needed)
2 tbsp unsalted butter (melted and cooled slightly)

Filling

2 lb Yukon Gold potatoes (peeled and cut into chunks)
12 oz farmer cheese or dry curd cottage cheese (crumbled)
2 large yellow onions (finely diced)
4 tbsp unsalted butter (divided)
1 1/2 tsp fine sea salt (plus more for boiling water)
1 tsp freshly ground black pepper

To Serve

1 cup sour cream
2 tbsp fresh chives (finely chopped)
3 tbsp unsalted butter (for pan-frying, optional)

Equipment

Large mixing bowl For combining and resting the dough
Rolling pin Roll the dough evenly to about 1/8-inch thickness
3-inch round cutter A drinking glass can be used instead
Large pot For boiling potatoes and pierogi
Potato masher Creates a smooth filling without overworking the potatoes
Large skillet For caramelizing onions and optionally pan-frying the pierogi
Slotted spoon For lifting cooked pierogi from the water

Instructions

1

Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce the heat and simmer until completely tender.
20 min
2

While the potatoes cook, melt 2 tablespoons of butter in a skillet over medium heat. Add the onions and cook until soft, golden, and lightly caramelized.
12 min
3

Drain the potatoes thoroughly and return them to the hot pot for 1 minute to evaporate excess moisture. Mash until smooth, then mix in the farmer cheese, half of the cooked onions, remaining 2 tablespoons of butter, salt, and black pepper. Cool completely.
10 min
4

In a large bowl, combine the flour and salt. Make a well in the center and add the egg, sour cream, melted butter, and most of the warm water. Mix until a rough dough forms, adding the remaining water only as needed.
10 min
5

Turn the dough onto a lightly floured surface and knead until smooth, elastic, and no longer sticky.
8 min
6

Cover the dough with an overturned bowl or plastic wrap and let it rest at room temperature for 30 minutes.
30 min
7

Divide the dough into four portions. Keep unused portions covered. Roll one portion to about 1/8-inch thickness on a lightly floured surface.
10 min
8

Cut the dough into 3-inch circles. Place about 1 tablespoon of filling in the center of each circle, fold into a half-moon, and press the edges firmly to seal. Keep finished pierogi covered with a clean towel.
15 min
9

Repeat the rolling, cutting, filling, and sealing process with the remaining dough and filling. Reroll scraps once to avoid making the dough tough.
10

Bring a large pot of salted water to a gentle boil. Cook the pierogi in batches, stirring carefully once to prevent sticking. When they float, continue cooking for 2 to 3 minutes.
10 min
11

Remove the pierogi with a slotted spoon and transfer them to a buttered tray so they do not stick together.
5 min
12

For pan-fried pierogi, melt butter in a skillet over medium heat and cook the boiled pierogi in batches until lightly golden on both sides.
8 min
13

Serve hot with the remaining caramelized onions, sour cream, and chopped chives.

Nutrition

Calories 590

Protein 18g

Carbs 83g

Fat 21g

Fiber 5g

Sugar 6g

Sodium 760g

Serving Size 6 pierogi

Expert Review

Reviewed by FindEdition Kitchen

Verdict

Tender homemade pierogi with a balanced potato, cheese, and onion filling that are excellent boiled or finished in butter.

Pros

Soft and tender homemade dough
Rich traditional filling
Freezer-friendly and suitable for batch cooking

Cons

Shaping takes significant time
Filling must cool before assembly
Requires careful sealing

Overview

These Polish pierogi combine a soft sour-cream dough with a savory potato, farmer cheese, and caramelized onion filling, then offer the choice of a delicate boiled finish or a lightly crisp butter-fried exterior.

AI Insights

Summary

Traditional Polish pierogi made with a tender sour-cream dough and a creamy filling of potato, farmer cheese, butter, and caramelized onion.

Tips

Cool the filling completely before shaping the pierogi
Keep unused dough covered so it does not dry out
Avoid overfilling because excess filling can break the seal
Press out trapped air before sealing each dumpling
Boil pierogi gently to prevent the dough from tearing

Substitutions

Farmer cheese → dry curd cottage cheese or well-drained ricotta
Yukon Gold potatoes → russet potatoes
Sour cream in dough → full-fat plain Greek yogurt
Chives → fresh dill
Butter → neutral oil for frying

Storage

Refrigerate cooked pierogi in an airtight container for up to 4 days. Reheat in a buttered skillet until hot. Freeze uncooked pierogi in a single layer, then transfer to freezer bags and store for up to 3 months.

Pairing

Caramelized onions Sour cream Fresh chives or dill Cucumber salad Braised red cabbage

AI Cooking Assistant

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Open Cooking Assistant

FAQ

Can I make pierogi ahead of time?

Yes. Shape the uncooked pierogi, arrange them in a single layer on a floured tray, refrigerate for up to 24 hours, or freeze until firm before transferring them to a freezer bag.

Can frozen pierogi be cooked without thawing?

Yes. Boil them directly from frozen, adding a few extra minutes after they float.

Why does my pierogi dough shrink while rolling?

The dough may not have rested long enough. Cover it and let it rest for another 10 to 15 minutes so the gluten can relax.

Why are my pierogi opening while boiling?

The edges may have filling or flour on them, or they may not have been pressed firmly enough. Keep the sealing edge clean and remove trapped air before sealing.